Chef Boy I Be Illinois Salad of Grilled Asparagus and Spinach
Elevate your salad game with the vibrant and flavorful "Chef Boy I Be Illinois Salad of Grilled Asparagus and Spinach," a delightful blend of fresh spring ingredients and bold, tangy dressing. This easy-to-make recipe showcases perfectly charred asparagus spears paired with tender baby spinach and sweet roasted red peppers, brought together by a zesty lemon-Dijon vinaigrette with a hint of honey for a touch of sweetness. Ready in just 25 minutes, this dish is ideal as a light lunch or a colorful side for your next dinner party. Optional Parmesan cheese adds a savory finish, making this salad a versatile crowd-pleaser for vegetarians and non-vegetarians alike. Pair this healthy, grill-inspired creation with your favorite summer mains for a palate-pleasing experience!
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Recipe Information
Ingredients
- 1 pound asparagus
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups baby spinach
- 2 large roasted red peppers
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.25 cup parmesan cheese (optional)
Instructions
Preheat your grill or grill pan to medium-high heat.
Trim the woody ends from the asparagus spears.
Place the asparagus in a bowl and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Grill the asparagus spears for 3-4 minutes on each side until tender and slightly charred. Remove from the grill and set aside to cool slightly.
Slice the roasted red peppers into thin strips.
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and the remaining 2 tablespoons of olive oil. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large salad bowl, combine the baby spinach, grilled asparagus (cut into 2-inch pieces, if desired), and roasted red peppers.
Drizzle the lemon mustard vinaigrette over the salad and toss gently to coat.
Sprinkle the salad with grated Parmesan cheese if desired.
Serve immediately and enjoy your Chef Boy I Be Illinois Salad of Grilled Asparagus and Spinach!
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3456 mg | 150% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 15.0 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1043 mg | 80% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
